Corn and Zucchini Quesadillas

By satoledo25

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Ingredients

4 TABLESPOONS OLIVE OIL
1 ONION, COARSELY CHOPPED
SALT
4 GARLIC CLOVES, MINCED
2 MEDIUM ZUCCHINI (ABOUT 1 POUND), HALVED LENGTHWISE AND THINLY SLICED CROSSWISE
1 CUP FROZEN CORN KERNELS (4 OUNCES)
1/4 CUP CHOPPED FRESH CILANTRO (OPTIONAL)
4 FLOUR TORTILLAS (8-INCH)
2 CUPS GRATED PEPPER JACK CHEESE

Details

Servings 4
Level of difficulty Average
Cost Average budget

Preparation

Step 1

Preheat oven to 400 degrees F. In a large skillet, heat 3 tablespoons oil over medium heat. Add onion and 1 teaspoon salt, cook, stirring occasionally, until onion is soft, about 5 minutes. Stir in garlic, cook 1 minute more.

Step 2

Add zucchini and frozen corn kernels, cook, stirring occasionally, until zucchini is soft and corn is tender, about 6 minutes. Remove from heat; stir in cilantro, if using

Step 3

Brush one side of all tortillas with remaining 1 tablespoon oil; lay 2 tortillas, oiled side down, on a baking sheet. Place half of the filling on each, and sprinkle with half the cheese. Place remaining 2 tortillas on top, oiled side up; press down gently with spatula to seal.

Step 4

Bake until cheese has melted and tortillas are golden brown, turning once, about 10 minutes. Remove from oven; let cool slightly. To serve, slice each quesadilla into wedges.